Description

This comforting ground beef and gravy recipe is rich, savory, and perfect served over creamy mashed potatoes—an easy, satisfying weeknight dinner.

Ingredients

For the mashed potatoes:

2 lbs russet or Yukon Gold potatoes, peeled and cubed

4 tbsp butter

½–¾ cup milk (or cream), warmed

½ tsp garlic powder

Salt and pepper, to taste

For the beef and gravy:

1 lb ground beef

1 small onion, chopped

2 cloves garlic, minced

2 tbsp all-purpose flour (or 1 tbsp cornstarch for GF option)

2 cups beef broth

1 tbsp Worcestershire sauce

Salt and pepper, to taste

Optional: ½ cup frozen peas and/or diced carrots

Optional garnishes:

Fresh parsley or chives

Cook Mode Prevent your screen from going dark

Instructions

Make the mashed potatoes: Boil potatoes in salted water until fork-tender (15–20 minutes). Drain and mash with butter, warm milk, garlic powder, salt, and pepper until creamy. Cover to keep warm.

Cook the beef: In a large skillet, brown ground beef over medium-high heat until no pink remains. Drain excess fat.

Add aromatics: Stir in chopped onion and garlic. Cook 3–5 minutes until onions soften.

Make the roux: Sprinkle flour over beef mixture. Stir and cook 1–2 minutes to eliminate raw flour taste.

Add broth and season: Slowly stir in beef broth while mixing. Add Worcestershire sauce, salt, and pepper. Simmer 5–7 minutes, stirring occasionally, until gravy thickens. Stir in peas and carrots if using.

Serve: Spoon mashed potatoes onto plates and ladle beef and gravy over the top. Garnish with parsley or chives if desired.

Notes

Use ground turkey, chicken, or venison for a leaner version.

For gluten-free gravy, replace flour with cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

Add mushrooms or bell peppers for extra texture and nutrients.

A splash of cream or cream of mushroom soup makes the gravy extra luxurious.

Prep Time: 10–15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American